The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perception
► This study focus on the effect of candy structure on aroma release and perception. ► The highest in vivo release was obtained with the 2% gelatine sample. ► Release results from interactions between product properties and oral behaviour. ► Relations were established between sensory and release tem...
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| Published in | Food chemistry Vol. 127; no. 4; pp. 1615 - 1624 |
|---|---|
| Main Authors | , , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Kidlington
Elsevier Ltd
15.08.2011
Elsevier |
| Subjects | |
| Online Access | Get full text |
| ISSN | 0308-8146 1873-7072 |
| DOI | 10.1016/j.foodchem.2011.02.028 |
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| Abstract | ► This study focus on the effect of candy structure on aroma release and perception. ► The highest
in vivo release was obtained with the 2% gelatine sample. ► Release results from interactions between product properties and oral behaviour. ► Relations were established between sensory and release temporal parameters.
We investigated the role of both candy texture and eating technique (melting or chewing) on the dynamics of aroma release. One novelty of this type of analysis was the simultaneous application of instrumental and sensory analysis. Four candy textures were established based on their storage modulus at 1
Hz by varying the gelatine content between 0 and 15% w/w. The
in
vivo release of three aroma compounds was monitored using Proton Transfer Reaction Mass Spectrometry and with a trained panel of testers. The gelatine content had no significant effect on the headspace/product partition and diffusion properties of the aroma compounds. The highest
in
vivo release for all aroma compounds was obtained with the 2% gelatine sample. Our findings indicated that aroma release was determined by interaction between the product properties and oral behaviour. Relations between the dynamics of release and perception (method of Temporal Dominance of Sensations) have been established on temporal parameters. |
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| AbstractList | We investigated the role of both candy texture and eating technique (melting or chewing) on the dynamics of aroma release. One novelty of this type of analysis was the simultaneous application of instrumental and sensory analysis. Four candy textures were established based on their storage modulus at 1 Hz by varying the gelatine content between 0 and 15% w/w. The in vivo release of three aroma compounds was monitored using Proton Transfer Reaction Mass Spectrometry and with a trained panel of testers. The gelatine content had no significant effect on the headspace/product partition and diffusion properties of the aroma compounds. The highest in vivo release for all aroma compounds was obtained with the 2% gelatine sample. Our findings indicated that aroma release was determined by interaction between the product properties and oral behaviour. Relations between the dynamics of release and perception (method of Temporal Dominance of Sensations) have been established on temporal parameters. We investigated the role of both candy texture and eating technique (melting or chewing) on the dynamics of aroma release. One novelty of this type of analysis was the simultaneous application of instrumental and sensory analysis. Four candy textures were established based on their storage modulus at 1Hz by varying the gelatine content between 0 and 15% w/w. The invivo release of three aroma compounds was monitored using Proton Transfer Reaction Mass Spectrometry and with a trained panel of testers. The gelatine content had no significant effect on the headspace/product partition and diffusion properties of the aroma compounds. The highest invivo release for all aroma compounds was obtained with the 2% gelatine sample. Our findings indicated that aroma release was determined by interaction between the product properties and oral behaviour. Relations between the dynamics of release and perception (method of Temporal Dominance of Sensations) have been established on temporal parameters. ► This study focus on the effect of candy structure on aroma release and perception. ► The highest in vivo release was obtained with the 2% gelatine sample. ► Release results from interactions between product properties and oral behaviour. ► Relations were established between sensory and release temporal parameters. We investigated the role of both candy texture and eating technique (melting or chewing) on the dynamics of aroma release. One novelty of this type of analysis was the simultaneous application of instrumental and sensory analysis. Four candy textures were established based on their storage modulus at 1 Hz by varying the gelatine content between 0 and 15% w/w. The in vivo release of three aroma compounds was monitored using Proton Transfer Reaction Mass Spectrometry and with a trained panel of testers. The gelatine content had no significant effect on the headspace/product partition and diffusion properties of the aroma compounds. The highest in vivo release for all aroma compounds was obtained with the 2% gelatine sample. Our findings indicated that aroma release was determined by interaction between the product properties and oral behaviour. Relations between the dynamics of release and perception (method of Temporal Dominance of Sensations) have been established on temporal parameters. |
| Author | Le Quéré, Jean-Luc Déléris, Isabelle Saint-Eve, Anne Souchon, Isabelle Sémon, Etienne Dakowski, Fanny Guillemin, Hervé |
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| Keywords | Gels Eating behaviour Structure Dynamic of release PTR-MS Perception over time Aroma compounds Dynamics Perception Aroma Release dynamic of release EATING BEHAVIOUR perception over time gels aroma compounds structure |
| Language | English |
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| Snippet | ► This study focus on the effect of candy structure on aroma release and perception. ► The highest
in vivo release was obtained with the 2% gelatine sample. ►... We investigated the role of both candy texture and eating technique (melting or chewing) on the dynamics of aroma release. One novelty of this type of analysis... |
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| SubjectTerms | Aroma compounds Biological and medical sciences candy Dynamic of release Eating behaviour Food engineering Food industries Fundamental and applied biological sciences. Psychology gelatin Gels headspace analysis ingestion Life Sciences mass spectrometry mass transfer mastication melting odor compounds odors Perception over time protons PTR-MS sensation sensory evaluation storage modulus Structure texture |
| Title | The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perception |
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